PURPOSE: To obtain a large quantity of common salt-seasoned boiled eggs with constant seasoned level at a time within a relatively short time, by immersing boiled eggs in a saline solution followed by pressurization.

CONSTITUTION: Boiled eggs are immersed in a saline solution, and in this state, are then pressurized in a pressure tank for 30min or so under a pressure of 0.1-3 (pref. 0.5-3)kgf/cm2. When the resultant seasoned boiled eggs are boiled again and air-dried, their serviceable life can be extended.